Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment; set aside.
In a mixing bowl, whisk together sugar, brown sugar, oil, honey, eggs, baking soda, baking powder, cinnamon, vanilla, and salt. Mix until combined and creamy.
Switch from a whisk to a sturdy spoon. Gradually add flour and mix to incorporate and form a dough. Stir in nuts until evenly distributed.
Split the dough in half and form a long, thin log along the length of each baking sheet. Bake for 30 minutes, then remove from oven and set aside until cool enough to handle.
Cut each log into slices about 3/4-inch (two-centimeters) thick. Place cut-side down on the baking sheet.
Bake for an additional 10 minutes, then flip and bake on the other side for eight to 10 minutes, until hard.
Directions
Tips:
For a softer cookie, skip the second baking.
Notes:
Plan Ahead: Biscotti can be frozen in an airtight container or bag.
Variations:
For plain honey biscotti, you can omit the nuts. If you don’t eat nuts on Rosh Hashanah, you can also use white chocolate chips in place of the nuts for a different flavor.
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...